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Coeur Couronne

Hearts may be synonymous with love, but they aren’t very popular among gourmets or restauranteurs. But at home, coeurs de veau (veal hearts) are often prepared in a variety of ways (sautéed, stuffed and baked, braised, or grilled on skewers).

Lamb’s hearts are usually fried. Chicken and duck hearts are grilled on skewers or added to a terrine with the livers.


Text © Dana Facaros

Image by Julien Ricard